Go Back
–+ servings
Pesto Pasta with Roasted Tomatoes

Delicious Pesto Pasta with Roasted Tomatoes in 45 Minutes

Enjoy this flavorful Pesto Pasta with Roasted Tomatoes, perfect for a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz pasta (spaghetti or fettuccine) Use for perfect texture
For the Roasted Tomatoes
  • 2 cups cherry tomatoes Add a burst of sweetness when roasted
  • ⅓ cup extra virgin olive oil Opt for high-quality for the best flavor
  • salt To taste
  • pepper Freshly ground to taste
For the Pesto
  • 2 cups fresh basil leaves Key ingredient for vibrant flavor
  • 2 cloves garlic Provides warmth and fragrance
  • ¼ cup pine nuts Lightly toasted for nutty crunch
  • ½ cup grated Parmesan cheese Adds savory creaminess

Equipment

  • Oven
  • large pot
  • baking sheet
  • food processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and bring a large pot of salted water to a boil.
  2. Toss cherry tomatoes with olive oil, salt, and pepper on a baking sheet; spread in a single layer and roast for 20 minutes.
  3. Prepare the pesto by blending basil leaves, garlic, toasted pine nuts, and Parmesan in a food processor while drizzling in olive oil.
  4. Cook the pasta according to package instructions until al dente. Reserve some pasta water before draining.
  5. Combine drained pasta with pesto and roasted tomatoes, adjusting with reserved pasta water if needed.
  6. Plate and garnish with additional Parmesan and fresh basil; serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 200mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

For a vegan option, substitute Parmesan with nutritional yeast or vegan cheese. Store leftovers in an airtight container in the fridge for up to three days.

Tried this recipe?

Let us know how it was!